Tennessee Peach Pudding Recipe

Prepared with fresh peaches, this dessert is out of this world. I was raised in Oklahoma, and we used Elberta peaches right off our trees when we made this outstanding cobbler. —Virginia Crowell, Lyons, Oregon

Nutritional Facts

Directions

In a large bowl, combine the flour, sugar, baking powder, salt and cinnamon. Stir in the milk just until combined; fold in peaches. Spread into a greased 8-in. square baking dish.

In a large saucepan, combine the water, sugars, butter and nutmeg. Bring to boil, stirring until sugars are dissolved. Pour over top. Bake at 400° for 40-50 minutes or until filling is bubbly and a toothpick inserted in topping comes out clean. Serve warm or cold with cream.Yield: 8 servings.

Originally published as Peach Cobbler in Country Extra
September 2009, p49

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"This is AMAZING!!! Followed the recipe exactly with no issues. Used 8" x 8" glass pan and it did not run over. I had some frozen peaches and I used these. Left them out to thaw for about 10 minutes and they were perfect. I do believe I will replace the nutmeg with cinnamon the next time. Just not a big nutmeg fan!! Thanks for sharing!!!"